Petti di pollo alla senape con verdure d’inverno - Chicken Breasts with Winter Vegetables

Seasonal dishes are my daily treat and since I can find fennels in London, my life has changed in better. Fennel has a strong personality which would give a twist to any dish. Here I prepare a winter salad adding fennel to carrot and onion and topping it with chicken breasts dressed with mustard. 

To keep the full texture of each vegetable, it is essential to steam the fennel beforehand. To save time, I do it while cooking onion and carrots. 

As for the chicken breasts, I like to sauté them in oil, flavouring them with white wine. However, steamed chicken breasts would work as well.

Petti di pollo alla senape con verdure d’inverno
Chicken Breasts with Winter Vegetables

2 chicken breasts, skin off
50 ml dry white wine
1 large blond onion, trimmed and finely sliced
2 medium carrots, peeled and sliced
2 medium fennels, trimmed, quartered and sliced
A tablespoon of flat-leaf parsley, finely chopped
Sea salt and freshly grounded black pepper
Extra virgin oil
Vinaigrette
1 tablespoon fresh lemon juice
1 teaspoon sea salt
2 tablespoons extra virgin oil
1 tablespoon Dijon mustard
Black pepper

Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 35 minutes

1. In a frying pan, heat 1 tablespoon of oil and sauté the chicken brests for 2 minutes on each side on medium heat. 
2. Pour in the wine, reduce the heat and leave to simmer, covered, for 5 minutes. Turn once. Season with salt and pepper and leave to cool in the pan.
3. Arrange the chicken breasts on a chopping board and finely slice them. 
4. Make the vinaigrette by mixing salt and lemon in a small bowl. Whisk in the oil and the mustard. Taste it and adjust the seasoning.
5. Place the chicken in a bowl and dress it with your vinaigrette. Leave to rest.
6. In a frying pan, heat another tablespoon of oil and sauté the onion with a pinch of salt on low heat for 10 minutes. Stir occasionally.
7. Add the carrots and cook for another 5 minutes. Add 1 or 2 tablespoons of hot water, if it starts sticking to the bottom of the pan.
8. Meanwhile, in a pan, steam the fennels for 3 to 4 minutes, until just tender.
9. Stir the fennels into the vegetables and sauté for 3 minutes on medium heat. 
10. Remove from the heat, drizzle with oil and sprinkle with parsley.
11. Arrange the vegetables on a serving dish.
12. Place the breasts on top and serve.